Photo of Celeriac topped fish pie by WW

Celeriac topped fish pie

Points® value
Total Time
1 hr 20 min
20 min
1 hr
A healthier version of the classic British dish that’s bursting with flavour.


Celeriac, raw

1000 g, peeled and cut into 2-3cm cubes

Semi Skimmed Milk

530 ml, (mix 2 tablespoon of this amount with the celeriac mash)

Smoked haddock, raw

400 g

Haddock, raw

400 g


1 large, halved

Cloves, Whole or Ground

4 individual

Bay leaf, dry

1 leaf/leaves


260 g

Low Fat Spread

65 g

Plain White Flour

50 g

Dill, Fresh

1 teaspoon(s), roughly chopped


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the celeriac on a baking tray and roast for 35-40 minutes, until tender and golden.
  2. Meanwhile, put 500ml milk in a large pan with the fish, onion, cloves and bay leaf. Bring to a simmer and poach for 4-5 minutes until the fish is just cooked. Use a slotted spoon to lift the fish from the milk and set aside. Remove the onion, cloves and bay leaf from the milk and discard, saving the poaching liquid.
  3. Heat a splash of water in a wide pan, add the spinach and cook for 1-2 minutes until wilted. Remove from the pan, squeeze out any excess moisture and roughly chop.
  4. Melt 50g of the low-fat spread in a large pan, then add the flour. Stir to make a paste, then cook for 2 minutes. Gradually add the poaching liquid, stirring to combine. Bring to a simmer and cook for 2 minutes, until the sauce thickens. Flake the cooked fish into large pieces and stir into the sauce, along with the cooked spinach and the dill. Season to taste.
  5. Mash the roasted celeriac with the remaining low-fat spread and the 2 extra tablespoons milk, then season to taste.
  6. Put the fish mixture into a baking dish and top with the mash. Bake for 20 minutes, until golden and bubbling.